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Grilled baby romaine lettuce with antiboise and yellow rice Recipe

Grilled baby romaine lettuce with antiboise and yellow rice Recipe

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Grilled baby romaine lettuce with antiboise and yellow rice Recipe

Preparation time: 50 minutes


Ingredients (for 4 people):


1 tablespoon olive oil, juice and zest of 1 lime, 2 baby romaine lettuce or 2 shanghai bok choy, black pepper, pyramid sea salt, optional: a handful of toasted pecans


Preparation method:


Let the BBQ get really hot. Start by preparing the yellow rice (see recipe below), when it is ready you can make the antiboise (see recipe below). Cut baby romaine lettuce in half and brush the insides with a little oil. Grill the baby romaine on both sides for about 2 minutes. Always keep the lettuce moving to prevent the lettuce from burning. You can add a little salt and pepper if you want. Top with the antiboise and pecan nuts (optional) to taste and serve with the rice.


Yellow rice


Ingredients (for 4 people):


350 g (jasmine) rice, 300 ml water or vegetable stock, 1 tsp turmeric, 1 tsp salt, 1 tbsp French kiss, 2 djeroek purut leaves, 1 sereh stalk, 2 salam leaves, 1 garlic clove, finely chopped, 1 shallot (chopped) bunch chives (finely chopped), ¼ bunch flat-leaf parsley (finely chopped), ¼ bunch dill (finely chopped), some zest and juice of 1 lime.


Preparation method:


Preparation in a rice cooker:


Wash the rice two to three times until the water is a bit clearer. Put everything in the rice cooker except the fresh herbs and turn on. The rice will probably still be fairly moist when the rice cooker turns off, so leave it on the keep warm setting for another 10 minutes. Then mix in the fresh herbs.


Preparation in a pan:


Place the washed rice plus ingredients in a pan with water on the stove. Note: do not already add the fresh herbs. Bring to the boil, then simmer for 15 minutes or until holes begin to form at the top. Place a warming plate in between and let the rice gently steam dry for another 15 minutes. Just before serving, add the fresh herbs and stir through the rice. The zest and juice of the lemon can also be added.


Tip: fry the rice with asparagus for a while in some sunflower oil before you put it in the rice cooker.


Antiboise


Ingredients (for 4 people):


1 cup cherry tomatoes (250 g), 3 shallots, 4 cloves of garlic, 1 green pepper, 3 tbsp capers, 3 tbsp pitted taggiac olives, 150 ml olive oil, 3 tbsp balsamic vinegar, ¼ bunch fresh flat-leaf parsley (finely chopped), black pepper to taste, sea salt to taste


Preparation method:


Ignite the charcoal in the Big Green Egg and heat, with the grid, to a temperature of 180 °C. Meanwhile, halve the cherry tomatoes. Peel and finely chop the shallots and finely chop the garlic. Drain the capers and olives. Heat the olive oil in the Cast Iron Skillet (if you have one) or else a pan that can withstand the heat of the BBQ on the grid. Add the shallot, garlic, green pepper, capers and olives and cook until shallot is translucent. Add the diced tomatoes and fry the antiboise for about 1 to 2 minutes until the tomato is warm. Remove the skillet from the BBQ, mix the balsamic vinegar with the antiboise and add parsley, salt and pepper to taste. Serve the antiboise lukewarm or at room temperature.

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